moist snuff non-tobacco composition and a method for producing thereof

ABSTRACT

A method for the production of a moist snuff non-tobacco composition, and a composition obtainable from the method are disclosed.

This invention concerns the technical field of non-tobacco products, inparticular a method for the production of a moist snuff non-tobaccocomposition and a composition obtainable from said method.

BACKGROUND

Tobacco can be used and/or consumed in a variety of products andmethods. Most commonly, tobacco is smoked, chewed, or used as snuff.

Smokeless tobacco products are tobacco-based products that are held inthe mouth for an extended period of time and either chewed or used assnuff (“dipped”). Chewing tobacco, which is popularly called chew orchaw, is available as coherent plugs. On the other hand, snuff is notchewed. Snuff is available in two forms-dry for sniffing, and moist (orwet), for placing between the lip and gum.

Unfortunately, the nicotine in tobacco is a substance to which peoplemay become addicted. Thus, increasing attention by the medicalprofession and the public has been directed against chewing tobacco andmoist snuff.

In light of the foregoing, there is a need for non-tobacco productsintended for personal use as chew or snuff. Such smokeless non-tobaccoproducts may be offered as a healthier alternative to smokeless tobaccoproducts, especially for those who currently use smokeless tobaccoproducts. Smokeless non-tobacco products could be developed withoutaddictive nicotine.

Through US 2004/0123873 there is disclosed a non-tobacco moist snuffcomposition wherein corn silk is used for producing a non-tobacco moistsnuff composition.

There are also dry non-tobacco snuff products for oral use currently onthe Swedish market, Choice®, XQS™ and RealTaste. However they are notmoist and will not resemble the feeling when using moist tobacco snuffproducts. Accordingly they all lack similarity with moist tobacco snuffproducts, e.g. snus, and they have not the taste and characteristicssimilar to moist tobacco snuff products, e.g. snus. Further several ofthe non-tobacco products are based on herbs. Herbs often have infectionsof bacteria and mould obtained from the fields.

Thus it is desirable to be able to provide a method for obtaining amoist non-tobacco product which resembles moist snuff, e.g. snus, sothat a consumer feels comfortable in his/her mouth when using a moistnon-tobacco product in comparison with when using moist snuff, e.g.snus. Accordingly it would be desirable to have a moist non-tobaccoproduct with a moisture level which is relatively high. It is alsodesirable to provide a moist non-tobacco product with low bacteriacontent and which is thus safer for the consumer.

SUMMARY OF THE INVENTION

The present invention solves one or more of the above problems byproviding according to a first aspect a method for manufacturing anon-tobacco moist snuff composition for oral use, comprising one or moreplant fibers, comprising the following steps:

-   -   a) providing of one or more plant fibers, preferably in flour        form, optionally preceded by grinding or cutting and/or sieving        of raw material for providing said one or more plant fibers;    -   b) processing of one or more plant fibers provided in step a),        preceded by mixing if more than one type of fiber is used or if        fibers with different size distribution are used; wherein        step b) comprises the following steps:        -   i) adding water (preferably giving a water content of 30-50%            per weight or more, most preferred 35-41% for good            performance on pouch packing), one or more humectants, and            NaCl to the plant fibers under stirring to form a mixture;        -   ii) heating and keeping the mixture heated, thus achieving a            pasteurisation or a “sweating” of the mixture, preferably in            line with the GothiaTek® standard, which is a Swedish Match            quality standard for snus,        -   iii) cooling the moist snuff mixture; and        -   iv) optionally adding other ingredients such as one or more            other salts, humectants, dyes, flavours and flavour            additives, such as liquorice and ammonium chloride,    -   c) and optionally packing, either in pouches, which is        preferred, or as is in cans.

According to a second aspect of the invention a moist snuff compositionobtainable by a method according to the first aspect is provided.

DETAILED DESCRIPTION OF THE INVENTION

It is intended throughout the present description that the expression“plant fibers” embraces any plant fiber that may be useful whenmanufacturing a moist non-tobacco snuff.

When discussing the expression “water content” throughout the presentdescription it is intended to embrace a water content measured by usingKarl Fischer titration which is a known method for the person skilled inthe art for measuring water (moisture) content.

When making snus, i.e. a tobacco-containing moist snuff, according tothe GothiaTek® standard the main ingredients except for tobacco arenormally water, salt (table salt; NaCl) and sodium carbonate. Flavoursand humectants may also be used. Salt is added mainly for its effect ontaste but it also has a preservative action which contributes toimproved shelf life of the products. Sodium carbonate is used to givethe products their characteristic flavour profile but also brings the pHvalue to the slightly alkaline side. Sodium carbonate will convert tobaking soda immediately after it is added. Flavours in general arenatural or nature identical compounds that comply with food regulations.Flavours are usually dissolved in alcohol when added. Most of thealcohol evaporates during production. Only trace quantities remain.Humectants may also be added to protect the products from drying out.Two types may be used: glycerol and propylene glycol. Both of them alsohave a preservative effect since they lower the water activity of theproduct, thus preventing micro organisms from growing.

The moist tobacco-containing snuff is then manufactured in two majorsteps, a) grinding (cutting) and b) processing (see FIG. 1).

a) Grinding, Sieving

The tobacco is broken up, dried and fed into a grinder. The groundtobacco is sieved into three particle size fractions, coarse, medium andfine. Pre-set quantities of the three fractions are fed into a mixersilo where the tobacco flour is mixed. After blending, the tobacco flouris fed into a storage silo, from which flour is automatically taken tothe processing operation. Each type of tobacco mixture is kept in aseparate silo.

b) Processing

Manufacturing of Swedish moist snuff is preferably done in a batchoperation. The whole process may be computer controlled and can be runday and night, all week around. To start the process, tobacco flour isautomatically weighed and fed into the process blender. Water and saltis added to the batch under stirring. The batch is then heated and keptheated up for a specified time, which varies with brands. Temperatureand stirring is preferably controlled by a process computer program.This part of the process is traditionally named “sweating” but is moreclose to a pasteurisation process. After pasteurisation the moist snuffbatch is cooled down and the rest of the ingredients are added. Thepower of the mixing and the time period for the mixing may be crucialfor obtaining an optimal product.

According to a preferred embodiment of the first aspect of the presentinvention there is provided a method wherein water is added in step i)giving a final moisture content of approximately from 30 to 50% perweight or more, preferably approximately from 35 to 41%, as determinedby Karl Fischer titration, to obtain good performance for packing theproduct in pouches.

According to a preferred embodiment of the first aspect of the presentinvention there is provided a method wherein the humectant is glycerolor propylene glycol or a combination thereof, preferably glycerol.

According to a preferred embodiment of the first aspect of the presentinvention there is provided a method wherein the NaCl is added in anamount from approximately 6 to 16% (calculated on dry basis according toFormula I as set out below), preferably 8 to 10%.

According to a preferred embodiment of the first aspect of the presentinvention there is provided a method wherein glycerol is added in anamount from approximately 2 to 15% (based on Formula II as set outbelow), preferably from approximately 8 to 12%.

According to a preferred embodiment of the first aspect of the presentinvention there is provided a method wherein the flavours are selectedfrom the group containing fruits, berries, flowers, herbs, oil of fruitsand edible plants or a combination thereof.

According to a preferred embodiment of the first aspect of the presentinvention there is provided a method wherein the other salt is acarbonate or ammonium chloride.

According to a preferred embodiment of the first aspect of the presentinvention there is provided a method wherein the dye is caramel (E150)or vegetable carbon (E153).

According to a preferred embodiment of the first aspect of the presentinvention there is provided a method wherein the additive is selectedfrom the group containing extracts from fruits, leaves, berries,vegetables, barks and herbs or a combination thereof.

According to a preferred embodiment of the first aspect of the presentinvention there is provided a method wherein the plant fibers areselected from the group containing maize fibers, oat fibers, cocoafibers, tomato fibers, barley fibers, molasses fibers, rye fibers, sugarbeet fibers, buck wheat fibers, potato fibers, cellulose fibers, applefibers or a combination thereof, preferably maize fibers are used.

According to a preferred embodiment of the first aspect of the presentinvention there is provided a method wherein sweetening agents,flavouring agents, colour agents and/or dyes additionally are added instep a).

According to a preferred embodiment of the first aspect of the presentinvention there is provided a method wherein NaCl is added fromapproximately 6 to 16%, preferably 8 to 10%, and glycerol is added fromapproximately 2 to 15%, preferably approximately 8 to 12% (the figuresare all calculated according to formula I and II, respectively).

According to a preferred embodiment of the first aspect of the presentinvention there is provided a method wherein the heat treatment in stepii) is applied during approximately 1 to 30 hours, preferablyapproximately 10 h, with mixing each quarter of an hour.

According to a preferred embodiment of the first aspect of the presentinvention there is provided a method wherein the plant fibers is maizefibers and its weight fraction distribution is as follows:

8-20%<100 μm,

100 μm<22-34%<160 μm,

160 μm<28-45%<250 μm, and

16-37% of the fiber blend>250 μm

According to a preferred embodiment of the first aspect of the presentinvention there is provided a method wherein an ingredient selected fromthe group consisting of: caffeine, red clover, Echinacea, Green teaextract, Maca, Mate, Matcha, Roiboos, Ginger, Rose hips, white clover,sweet clover, ginseng, guarana, arctic root, rosmary, buckthorn,bilberry, cranberry, lingonberry, anise, clove, gum tragacanth, gumarabic, gum acacia, gum karaya, locust bean gum, xanthan gum, orcombinations thereof is added.

According to a preferred embodiment of the first aspect of the presentinvention there is provided a method wherein Guarana, caffeine, ginseng,matcha, maca, mate and green tea extract is added. Guarana may be addedto about 16%, or down to about 4%, depending on desired caffeine level(calculations according to formula I and II as set out below). Thisinterval is desirable from a processing point of view. Furthermore,Guarana may be used both for its caffeine content as well as content ofpolyphenols, or more specific tannins. This has a health benefit as wellas taste enhancement. For an application where health and taste are infocus, the addition up against 16% is preferred. Caffeine may be addedto about 16% down to 1% depending on desired caffeine level. Caffeine inthis interval is desirable from a processing point of view. The effectof caffeine can be regarded as well known. Ginseng may be added with 2%,5%, 14% or 27% by weight ginsenosides. Depending on ginseng quality theadditions of ginseng differ considerably. All the stated ginsenosideconcentrations can be used. Starting from the lowest concentration (2%ginsenosides) from about 3 to about 9% is the desired range (calculatedin accordance with formula I and II as set out below). For higherconcentration of ginsenosides, the amount of ginseng may be reduced. Theaddition of highly concentrated ginseng (27%) may be in the range offrom about 0.2 to about 0.8% (calculated in accordance with formula Iand II as set out below). No matter the concentration of ginsenosides anaddition of ginseng up to about 20% by total weight works from aprocessing point of view. Effect of ginseng can be regarded as wellknown, and dose depends on type of application and intended use. Greentea extract in powder or ethanol can be added in levels of from about0.5 to about 2.5%, to achieve both taste and preservation effect(calculations according to formula I and II below). The tea-type plantsmatcha, rooibos, maca, mate can be used the same way as green teaextract, with the same level of addition to the product.

According to a preferred embodiment of the first aspect of the presentinvention there is provided a method wherein caffeine, gurarana andginseng are added.

According to a preferred embodiment of the first aspect of the presentinvention there is provided a method wherein Green tea, Maca, Mate andGuarana are added.

According to a preferred embodiment of the first aspect of the presentinvention there is provided a method wherein Guarana, Ginseng, Mate,Maca and Green tea extract are added.

According to a preferred embodiment of the first aspect of the presentinvention there is provided a method wherein Matcha and/or Green teaextract are added.

According to a preferred embodiment of the first aspect of the presentinvention there is provided a method wherein Caffeine, Guarana, Ginseng,Maca and Mate are added.

According to a preferred embodiment of the first aspect of the presentinvention there is provided a method wherein Roiboos is added.

According to a preferred embodiment of the second aspect of the presentinvention there is provided a pouch containing a moist snuff compositionaccording to the second aspect of the invention.

The finalized non-tobacco moist snuff composition may be packaged in anysuitable container, such as in a tin or can (optionally provided with alid), in a plurality of individual mesh pouches, or any other packageknown in the art.

Preferred features of each aspect of the invention are as for each ofthe other aspects mutatis mutandis. The prior art documents mentionedherein are incorporated to the fullest extent permitted by law. Theinvention is further described in the following examples in conjunctionwith the appended figures, which do not limit the scope of the inventionin any way. Embodiments of the present invention are described in moredetail with the aid of examples of embodiments and figures, the onlypurpose of which is to illustrate the invention and are in no wayintended to limit its extent.

SHORT DESCRIPTION OF THE FIGURES

FIG. 1 shows the manufacturing process of moist snuff in accordance withthe GothiaTek® standard, when making a tobacco containing product.

FIG. 2 shows a flow sheet for the manufacturing of plant fiber-basedsnuff portions according to the first aspect of the present invention.Flavour additives as e.g. liquorice or ammonium chloride may differ fromproduct to product, but they are desirable when aiming for a productwhich resembles moist tobacco-containing snuff.

EXAMPLES Example 1

Moist snuff in accordance with the second aspect of the invention wasmanufactured in accordance with the GothiaTek® standard, here adaptedfor a non-tobacco containing product as set out above, and said snuffwas filled into pouches. The fibers that were used were:

Buckwheat fibers (SOFABRAN F 170 (buckwheat))

Maize fibers (SOFABRAN F 184-80 (maize))

Apple fibers (Vitacel® Bio-Apple Fiber AF 12).

The buckwheat and maize fibers were obtained from AB R. Lundberg, whilethe Apple fibers were obtained from LCH Kemiflor AB.

The buckwheat fibers and the maize fibers were finely ground (as set outbelow).

The proportions were

Buckwheat fibers 60% (approx. 90% of the fibers with a size <250 μm)Maize fibers 20% (approx. 90% of the fibers with a size <250 μm; “finemaize”) Apple fibers 20% (approx. 60% of the fibers with a size <315 μm)(approx. 20% of the fibers with size <100 μm)

The fibers were pasteurized in a heat process in accordance with theGothiaTek® standard (which normally is used when producing moisttobacco-containing snuff). By using this method the product will get asuitable consistency for packaging into pouches. The pasteurizationprocess took place during 1-30 hours, wherein also mixing and steaminjection was performed. During the pasteurization process fibers wereadded together with NaCl (6-16%, preferably 8-10%, calculated accordingto formula I), caramel and glycerol (2-15%, preferably 8-12%, calculatedaccording to formula II), depending on moisture content. Glycerol isimportant for the consistency of the product. NaCl is important for theproduct safety and the taste. Preferably the glycerol is added beforethe heat treatment. The blending (mixing) is also very important for thefinal consistency. Preferably each quarter of an hour, the mix is fullyblended by using a mixing arrangement in the blender. After thepasteurization process, flavours were added together with liquorice andammonium chloride.

The heat treated and flavoured material was then packed in pouches (oras is in cans as set out in the examples below). The manufacturingprocess is further illuminated in FIG. 2.

Formulas for calculating different levels independent of the moisturecontent of the snuff Formula (I) for calculating the salt addition:

$\begin{matrix}{{{salt}\mspace{14mu} {level}} = {\frac{{Amount}\mspace{14mu} {of}\mspace{14mu} {Sodium}\mspace{14mu} {{Chloride}\mspace{14mu}\lbrack{kg}\rbrack}}{{Total}\mspace{14mu} {dry}\mspace{14mu} {{weight}\mspace{14mu}\lbrack{kg}\rbrack}} \times 100}} & {\lbrack\%\rbrack^{1}\mspace{14mu} {See}\mspace{14mu} {note}\mspace{14mu} {below}}\end{matrix}$

Formula (II) for calculating the glycerol level in the same way asabove:

$\begin{matrix}{{{glycerol}\mspace{14mu} {level}} = {\frac{{Amount}\mspace{14mu} {of}\mspace{14mu} {{glycerol}\mspace{14mu}\lbrack{kg}\rbrack}}{{Total}\mspace{14mu} {dry}\mspace{14mu} {{weight}\mspace{14mu}\lbrack{kg}\rbrack}} \times 100}} & {\lbrack\%\rbrack^{1}\mspace{14mu} {See}\mspace{14mu} {note}\mspace{14mu} {below}}\end{matrix}$

Example 2

Moist snuff in accordance with the second aspect of the invention wasmanufactured in accordance with the GothiaTek® standard as set outabove, and said snuff was not filled into pouches. The fibers that wereused in this example were:

80% Buckwheat fibers (SOFABRAN F 170 (buckwheat))

20% Maize fibers (fine maize), (SOFABRAN F 184-80 (maize))

NaCl was added to 6-16%, preferably 8-10%

Glycerol was added to 2-15%, preferably 8-12%.

The calculations were in accordance with the above mentioned formulas(I) and (II). The buckwheat and maize fibers were obtained from AB R.Lundberg

Example 3

Moist snuff in accordance with the second aspect of the invention wasmanufactured in accordance with the GothiaTek® standard as set outabove, and said snuff was not filled into pouches. The fibers that wereused were

Buckwheat fibers (SOFABRAN F 170 (buckwheat))

Maize fibers (SOFABRAN F 184-80 (maize)).

Oat fibers (Vitacel 401)

NaCl was added to 6-16%, preferably 8 10%

Glycerol was added to 2-15%, preferably 8-12%.

The calculations were in accordance with the above mentioned formulas(I) and (II). The buckwheat and maize fibers were obtained from AB R.Lundberg. The oat fibers were obtained from LCH Kemiflor AB.

The buckwheat fibers and the maize fibers were finely ground (as set outbelow).

The proportions were

Buckwheat fibers 60% (approx. 90% of the fibers with a size <250 μm)Maize fibers 20% (approx. 90% of the fibers with a size <250 μm; “finemaize”) Oat fibers 20% (approx. 60% of the fibers with a size <315 μm)

The three examples 1 to 3 gave as results thereof good pinches ofnon-tobacco containing snuff with a good taste. The caramel which may beused in all three examples is Sockerkulor N, provider AB Fermia.

Example 4 A Preferred Embodiment of the Second Aspect

Moist snuff in accordance with the second aspect of the invention wasmanufactured in accordance with the GothiaTek® standard as set outabove, and said snuff was not filled into pouches. The fibers used weresolely maize fibers (100%).

Coarse maize (SOFABRAN F 184-400 (maize)) and

Fine maize, (SOFABRAN F 184-80 (maize))

NaCl was added to approximately 6-16%, preferably 8-10%

Glycerol was added to 2-15%, preferably 8-12%.

The calculations for NaCl and Glycerol were in accordance with the abovementioned formulas (I) and (II). The maize fibers were obtained from ABR. Lundbergs.

Here short time heat treatment was applied during 10.5 h with mixingeach quarter of an hour. By using this process a well tasting productwas achieved.

The fraction distribution for the maize fibers was as follows:

8-20%<100 μm,

100 μm<22-34%<160 μm,

160 μm<28-45%<250 μm, and

16-37% of the fiber blend>250 μm

Example 5

Moist snuff in accordance with the first aspect of the invention wasmanufactured in accordance with the GothiaTek® standard as set outabove, and said snuff was not filled into pouches. The fiber used was

Oat fiber (Vitacel 401, provided by LCH Kemiflor AB)

NaCl added to 6-16%, preferably 8-10%

Glycerol was added to 2-15% preferably 8-12% Calculations were inaccordance with above mentioned formulas (I) and (II). Approximately 60%of the fiber material were of size <315 μm.

Example 6

Moist snuff in accordance with the first aspect of the invention wasmanufactured in accordance with the GothiaTek® standard as set outabove, and said snuff was not filled into pouches. The fibres used were

Oat fiber (Vitacel 401, provided by LCH Kemiflor AB) or

Maize fiber (F184-400 and F184-80)

NaCl added to 6-16%, preferably 8-10%

Glycerol was added to 2-15%, preferably 8-12%

Water to achieve water content of approximately 30-40%

To this mixture Guarana, caffeine, ginseng, matcha, maca, mate, greentea extract were added to the above formulation in proportions mentionedbelow.

-   -   Guarana may be added (18-22% caffeine, maximum tannin content        15%, provider AB R. Lundberg) to about 16%, or down to about 4%,        depending on desired caffeine level. This interval is from a        processing point of view desirable. Furthermore, Guarana is used        both for its caffeine content as well as content of polyphenols,        or more specific tannins. This has a health benefit as well as        taste enhancement. For an application where health and taste are        in focus, the addition up against about 16% is preferred.    -   Caffeine may be added (appr. 99.5% pure, natural or synthetic,        provider Bröste AB) at 13% down to 1% depending on desired        caffeine level. Caffeine in this interval is from a processing        point of view desirable. The effect of caffeine can be regarded        as well known.    -   Ginseng (2%, 5%, 14% or 27% ginsenosides calculated as assay        (HPLC) on individual ginsenosides Rg1, Re, Rf, Rb1, Re, Rb2, and        Rd-content, provider Univar Fiskefood AB). Depending on ginseng        quality the additions of ginseng differ considerably. All the        stated ginsenoside concentrations may be used without any        problems. Starting from the lowest concentration (2%        ginsenosides) from 3 to 9% is the desired range. For higher        concentration of ginsenosides, the amount of ginseng is        preferably reduced. The addition of highly concentrated ginseng        (27%) is in the range of from 0.2 to 0.8%. No matter the        concentration of ginsenosides an addition of ginseng up to 20%        works well from a processing point of view. Effect of ginseng        can be regarded as well known, and dose depends on type of        application and intended use.    -   Green tea extract in powder or ethanol solution (both with 0.2%        caffeine, Catechin 2.5-5%, Epigallocatchin 1-2%, provider AB R.        Lundberg) can be added in levels of 0.5-2.5%, to achieve both        taste and preservation effect.    -   The plants matcha, rooibos, maca, mate can be used the same way        as green tea extract, with the same level of addition to the        product.

All of these additives can be added simultaneously to the product, toachieve a multifunctional product. It is however, preferred to use onlycaffeine, gurarana and ginseng in the same formulation. Anotherpreferred way of formulating the product is to use Green tea extract,Maca, Mate and Guarana. Yet another preferred formulation is to useGuarana, Ginseng, Mate, Maca and Green tea extract. Roiboos can be addedto all the mentioned formulations to achieve colour and tasteenhancement. Matcha and Green tea extract can be used to accomplish aformulation more focused on green tea profile in taste and preservationeffect. Finally a formulation with Caffeine, Guarana, Ginseng, Maca andMate can successfully be used for an “energetic” formulation.

Calculations were in accordance with above mentioned formulas (I) and(II). Approximately 60% of the fiber material were of size <315 μm.

Comments of the Above Examples

It is also possible to use the following fibers in order to manufacturenon-tobacco containing moist snuff:

-   -   Oat fibers (e.g. VITACEL 401, provider LCH Kemiflor AB)    -   Apple fibers (e.g. VITACEL Bio-Apple Fiber AF 12, provider LCH        Kemiflor AB)    -   Sugarbeet fibers (e.g. Fibrex®, provider Danisco Sugar AB)    -   Potato fibers (e.g. Vitacel KF 200, provider LCH Kemiflor AB)    -   Coarse maize (e.g. SOFABRAN F 184-400 (Maize), provider AB R.        Lundbergs)    -   Fine maize, (e.g. SOFABRAN F 184-80 (Maize), provider AB R.        Lundbergs)    -   Buckwheat fibers (e.g. SOFABRAN F 170 (buckwheat), provider        AB R. Lundbergs)    -   Cellulose fibers (e.g. HEWETEN (micro-crystalline cellulose),        provider LCH Kemiflor AB)    -   Powdered cellulose (e.g. Vitacel, provider LCH Kemiflor AB)    -   When it comes to the additions, glycerol may be varied between        approximately 2-15% according to formula I and II (with        preferred results at 8-12%), NaCl may be varied between 6 and        16% according to formula I and II (with good results in the full        interval, preferably 8-10% is used)

Flavour additives that further may be added are liquorice and ammoniumchloride.

Various embodiments of the present invention have been described abovebut a person skilled in the art realizes further minor alterations,which would fall into the scope of the present invention. The breadthand scope of the present invention should not be limited by any of theabove-described exemplary embodiments, but should be defined only inaccordance with the following claims and their equivalents. For example,any of the above-noted methods can be combined with other known methods.Other aspects, advantages and modifications within the scope of theinvention will be apparent to those skilled in the art to which theinvention pertains.

List of Documents Appearing in the Description

US 2004/0123873

1-24. (canceled)
 25. A method for manufacturing a non-tobacco moistsnuff composition for oral use, comprising one or more plant fibers,comprising the following steps: a) providing of one or more plantfibers, preferably in flour form, optionally preceded by grinding orcutting and/or sieving of raw material for providing said one or moreplant fibers; b) processing of one or more plant fibers provided in stepa), preceded by mixing if more than one type of fiber is used or iffibers with different size distribution are used; wherein step b)comprises the following steps: i) adding water, one or more humectants,and NaCl to the plant fibers under stirring to form a mixture; ii)heating and keeping the mixture heated, thus achieving a pasteurisationor a “sweating” of the mixture, iii) cooling the moist snuff mixture;and iv) optionally adding other ingredients such as one or more othersalts, humectants, dyes, flavours and flavour additives, such asliquorice and ammonium chloride, c) and optionally packing, either inpouches, which is preferred, or as is in cans.
 26. A method according toclaim 25 wherein water is added in step i) giving a final water contentof from 30 to 50% per weight or more, preferably from 35 to 41%.
 27. Amethod according to claim 25 wherein the humectant is glycerol orpropylene glycol or a combination thereof, preferably glycerol.
 28. Amethod according to claim 25 wherein the NaCl is added in an amount from6 to 16%, preferably 8-10%.
 29. A method according to claim 27 whereinglycerol is added in an amount from 2 to 15%, preferably from 8-12%. 30.A method according to claim 25 wherein the flavour is selected from thegroup containing fruits, berries, flowers, herbs, oil of fruits andedible plants or a combination thereof.
 31. A method according to claim25 wherein the other salt is a carbonate or ammonium chloride.
 32. Amethod according to claim 25 wherein the dye is caramel or vegetablecarbon.
 33. A method according to claim 25 wherein the additive isselected from the group containing extracts from fruits, leaves,berries, vegetables, barks and herbs or a combination thereof.
 34. Amethod according to claim 25 wherein the plant fibers are selected fromthe group containing maize fibers, oat fibers, tomato fibers, barleyfibers, molasses fibers, rye fibers, sugar beet fibers, buck wheatfibers, potato fibers, cellulose fibers, apple fibers, cocoa fibers, ora combination thereof; preferably maize fibers or oat fibers are used.35. A method according to claim 25 wherein sweetening agents, flavouringagents, colour agents and/or dyes additionally are added in step a). 36.A method according to claim 25 wherein NaCl is added from 6 to 16%,preferably 8-10%, and glycerol is added from 2-15%, preferablyapproximately 8-12%.
 37. A method according to claim 36 wherein the heattreatment in step ii) is applied during from 1 to 30 hours, preferablyapproximately 10 h, with mixing each quarter of an hour.
 38. A methodaccording to claim 37 wherein the plant fibers is maize fibers and itsweight fraction distribution is as follows:8-20%<100 μm,100 μm<22-34%<160 μm,160 μm<28-45%<250 μm, and16-37% of the fiber blend>250 μm
 39. A method according to claim 25wherein an ingredient selected from the group consisting of: caffeine,red clover, Echinacea, Green tea extract, Maca, Mate, Matcha, Roiboos,ginger, rose hips, white clover, sweet clover, ginseng, guarana, arcticroot, rosmary, buckthorn, bilberry, cranberry, lingon berry, anise,clove, gum tragacanth, gum arabic, gum acacia, gum karaya, locust beangum, xanthan gum, or combinations thereof is added.
 40. A methodaccording to claim 39 wherein Guarana, caffeine, ginseng, matcha, maca,mate, green tea extract are added.
 41. A method according to claim 39wherein caffeine, gurarana and ginseng are added.
 42. A method accordingto claim 39 wherein Green tea, Maca, Mate and Guarana are added.
 43. Amethod according to claim 39 wherein Guarana, Ginseng, Mate, Maca andGreen tea extract are added.
 44. A method according to claim 39 whereinMatcha and/or Green tea extract are added.
 45. A method according toclaim 39 wherein Caffeine, Guarana, Ginseng, Maca and Mate are added.46. A method according to any claim 40 wherein Roiboos is added.
 47. Amoist snuff composition obtainable by a method according to claim 25.